O Canada Cupcakes
Show your patriotic spirit with red and white iced cupcakes. Don't forget the flag. If you want maple leaves, pour melted red (candy) moulding wafers into moulds for chocolate.
Show your patriotic spirit with red and white iced cupcakes. Don't forget the flag. If you want maple leaves, pour melted red (candy) moulding wafers into moulds for chocolate.
The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.
Fresh strawberries, airy icing and moist vanilla cake – who could ask for anything more? This is a great cupcake for a strawberry social, a Canada Day event or just celebrating the sweet days of summer.
This is a cupcake tribute to a favourite ice cream flavour: rocky road. The fluffy icing is the perfect backdrop for marshmallows, almonds and chocolate. We've added pretzels for a hit of salt with the sweet.
Each of these adorable mini cupcakes is topped with a special treat: candy presents! Square or rectangular candies work best, but you can easily trim them to fit if you want a variety of gift box shapes.
Simple ingredients, just one bowl and minimal mixing miraculously add up to the moistest, richest chocolate cupcakes ever. This is a go-to cake batter for any occasion – and it's egg- and dairy-free.
This simple batter yields delicious cupcakes – better than any store-bought mix and well worth the extra minute or two it takes to measure the ingredients. Vanilla seeds add the luxurious flavour of real vanilla.
Adding jam to the icing not only colours it beautifully but also adds a berry flavour. These cupcakes look quite elegant and make an easy yet special finish to any summer event.
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
These delicious cupcakes serve as the tempting dessert in our "Teen Potluck" menu in the April 2006 issue of Canadian Living magazine.
